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Egg, Potato, and Prosciutto Pie Reviews

"Simple, simple, simple! Just throw it in the oven and jump in the shower." That's how food stylist Toni Brogan described this savory pie, a favorite in her native New Zealand. And it really is that easy—just line a pan with puff pastry, fill it up with onions, thinly sliced potatoes, and, in place of the usual bacon, prosciutto (left over from Ravioli with Green Beans and Prosciutto ), then crack some eggs on top and cover with more pastry. By the time everyone is out of the shower, the pie is ready to come out of the oven, all golden and flaky on the outside, layered with deliciousness on the inside. Though it's traditional to serve the pie with ketchup, we love it with some spicy chutney on the side.

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3/4

Altered recipe for 2
people: I split
ingredients in half,
and baked it in a 9
x 3 in bread loaf
pan instead. Perfect
amount for brunch
for two!
I also used pancetta
and baby red
potatoes instead of
the original
ingredients. I added
some oregano just
under the top pastry
crust, but i feel it
could have had even
more flavor and
might even benefit
from some cheddar
cheese as the final
layer before the
crust.

RachaelWaverly
from Brooklyn, NY
/ 04.02.2013

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I don't understand the purpose of preheating a baking sheet. Is it to help the bottom crust bake?

boopaca
/ 05.22.2012

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Because some are fussy about
the 'doneness' of eggs, try beating
them and pour over the potato layer.
This method might not make for a flakey
bottom crust.

A Cook
from Michigan
/ 05.22.2012

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I made this for our weekly work meeting. While this was good, it didn't blow everyone out of the water. Prepare yourself to be patient for the frozen pastry, let it thaw, and fix it if it breaks--no biggie. It is a simple dish, very European. Decadence would be adding cheese, which this does not. Soup it up with some real Italian prosciutto and not domestic. It's actually quite fun to make, cracking the eggs and making them behave themselves. Be wary of those that are picky about their eggs. The community pan always seems to make some uncomfortable even if the eggs aren't runny--who knew?